Corned Beef - cooking recipe

Ingredients

3 lb. beef brisket, rolled roast or lean chuck roast
1 qt. water
1 tsp. salt peter (potassium nitrate) or 1/4 tsp. cure
1 to 2 tsp. brown sugar
1/4 c. salt
1 tsp. mixed spices with bay leaf

Preparation

Boil 5 minutes.
Let cool and pour over raw meat (meat must be in a crock, glass or stainless steel container).
Keep in refrigerator or cool area.
Marinate in this solution for 6 days or 2 days per pound of meat.
After this amount of time, jab meat with a fork or sharp object and cover meat with meat tenderizer, then slice 2 pieces of garlic thin and cover meat with the slices and let set for 1 hour.
After this time, boil the meat in this same solution.
Boil slowly until meat is thoroughly cooked. After refrigerating meat, it will be ready to eat.